If you saw Dr Joanna cook this recipe on episode 8, I’m sure you were licking your lips, and quite rightly so – this meal is delicious! And the best thing about anything from Dr Joanna’s recipe book is that you don’t ever have to feel guilty eating it!
This is a great one to feed the whole family, get some nutrients into them and keep a smile on their face in the process.
- 1 clove garlic
- zest of 1/2 lemon or 1 tsp
- 2 tsp coriander, ground
- 1 tsp cumin, ground
- 1 tb tarragon, finely chopped
- 1 cup frozen peas
- 200g broccoli florets, chopped
- 1/4 cup mint leaves, roughly chopped
- 6 basil leaves, finely shredded
- 2 tb parmesan cheese, grated
- 2 x 200g chicken breasts
- 40g goats cheese or labne
- 400g small potatoes in their skins (chat or kipfler ideal)
- 1 tb extra virgin olive oil
- 1/4 cup or 40g macadamias
- Small handful or 30g almonds
- 2 tb sunflower seeds
- 2 tb sesame seeds
- 1 tsp chia seeds
Preheat your oven to 180°C. Cut the potatoes in half, toss them in a bowl with the extra virgin olive oil and spread out on the baking tray. Roast for 30–40 minutes until a lovely golden colour.
Using a food processor or Vitamix, use the pulse setting to gently grind the nuts, seeds, garlic, lemon zest, spices, tarragon and parmesan until the mixture resembles breadcrumbs—don’t over-blend or you’ll end up with a paste.
Cut the chicken breasts horizontally to give you 4 chicken fillets. Place the chicken fillets in a casserole dish or oven tray lined with baking paper. Spoon the crumb mixture over the chicken, softly pressing, to form a crust topping. Pop into the oven alongside the potatoes to roast for 15 minutes or until golden on top and cooked through.
Meanwhile, to make the pea smash, bring a saucepan of water to the boil over high heat. Put the broccoli and peas into a steamer, cover with the lid and place on top of the pan. Cook for 2-3 minutes, or until soft enough to mash. Alternatively, place the peas and broccoli into a microwave-proof bowl with a little water, cover and cook on high for 3 minutes.
Strain the water, and mash roughly with a fork. Mix through the chopped herbs and crumble the goats cheese, stirring to just combine. Season with salt and plenty of black pepper and serve warm with the crusted chicken and roast potatoes.
For more of Dr Joanna’s recipes, head to her website or grab a copy of her latest book Get Lean, Stay Lean.